Winery CapannelleRosato
Pink wine
This wine generally goes well with pork, poultry or beef.
Wine flavors and olphactive analysis
On the nose the Rosato of Winery Capannelle in the region of Toscane often reveals types of flavors of apples, non oak or earth and sometimes also flavors of oak, tree fruit or spices.
Food and wine pairings with Rosato
Pairings that work perfectly with Rosato
Original food and wine pairings with Rosato
The Rosato of Winery Capannelle matches generally quite well with dishes of beef, veal or pork such as recipes of beer goulash, paupiettes à la mérignicaise or reblochon tartiflette.
Details and technical informations about Winery Capannelle's Rosato.
Discover the grape variety: Sangiovese
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Last vintages of this wine
The best vintages of Rosato from Winery Capannelle are 2018, 2016, 2012, 2015 and 2014.
Informations about the Winery Capannelle
The Winery Capannelle is one of of the world's greatest estates. It offers 12 wines for sale in the of Toscane to come and discover on site or to buy online.
The wine region of Toscane
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
News related to this wine
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At the heart of the terroirs of Mâcon-Cruzille
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What style should one expect from a good Chablis by Debra MEIBURG
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The word of the wine: Rootstock
American vine on which a French vine is grafted. This is the consequence of the phylloxera that destroyed the vineyard at the end of the 19th century: after much trial and error, it was discovered that the "pest" spared the roots of the American vines, and the technique became widespread.
